This Courgette (Zucchini) Curry Pakistani-Style is a light, wholesome, and aromatic dish that’s both vegan and gluten-free. It’s one of those humble recipes that turns simple vegetables into something truly comforting—soft courgettes cooked in a base of tomatoes, green chilies, and warm Pakistani spices. The result? A melt-in-the-mouth curry that pairs beautifully with roti, rice, or parathas.
Perfect for busy weeknights or anyone looking for a healthy, plant-based meal that’s rich in flavor and tradition.
Ingredients Breakdown of Courgette
In this curry, fresh courgettes are the hero—they absorb spices beautifully and become tender without losing shape. The tomato-onion masala base adds a warm, savory-sweet flavor, while green chilies and garlic-ginger paste provide a gentle heat and depth. Spices like cumin, coriander, turmeric, and red chili powder give it the classic Pakistani kick. A sprinkle of fresh coriander at the end brings brightness and freshness that lifts the entire dish.
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Equipment Needed of Courgette
- Heavy-bottomed karahi, wok, or deep skillet
- Spatula for stirring
- Sharp knife & chopping board
- Measuring spoons
- Lid to cover and simmer
- Mixing bowl (optional, for pre-mixing spices)
Preparation of Courgette
Wash the courgettes thoroughly and cut them into medium-thick rounds or half-moons—not too thin, so they don’t break down while cooking. Chop onions and tomatoes finely for a smoother masala base. Prepare fresh ginger-garlic paste for the most aromatic result. Measure all spices in advance to avoid overcooking the masala while searching for ingredients.
Cooking Timetable
| Step | Time Needed | Details |
| Ingredient prep | 10–12 minutes | Chop zucchini, onions, tomatoes, and chilies |
| Frying onions & making masala | 8–10 minutes | Sauté onions until golden, then add tomatoes and spices |
| Cooking courgettes | 12–15 minutes | Simmer covered until soft but not mushy |
| Final simmer & garnish | 3–5 minutes | Let flavors meld and oil separate |
| Total Time | 30–35 minutes | A quick, flavorful vegan curry |
Step-by-Step Instructions of Courgette
Heat Oil: In a pan, heat 4 tbsp oil on medium flame.
Add Onions: Sauté 1 medium chopped onion until light golden brown.
Add Ginger-Garlic Paste: Stir in 1 tbsp of paste and cook until fragrant.
Tomatoes & Spices: Add 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp red chili powder, and salt to taste. Cook until tomatoes break down and oil separates.
Add Courgettes: Add 3 medium chopped courgettes (zucchinis). Stir well to coat with masala.
Simmer: Cover the pan and cook on low-medium heat for 12–15 minutes. Stir occasionally to prevent sticking.
Finish: Once courgettes are tender, cook uncovered for 3–5 minutes to evaporate excess water.
Garnish: Top with chopped coriander and sliced green chilies.
Optional: Squeeze in a few drops of lemon juice for a fresh, tangy finish.
Serving Suggestions of Courgette
- Serve hot with chapati, paratha, or basmati rice.
- Add a side of cool yogurt or cucumber raita to balance the spice.
- Pair with achar (pickle) and papad for a full Pakistani home-style meal.
- Great for meal prep – —stayslicious for up to 2 days in the fridge.
Comparison Table
| Style | Main Ingredient | Flavor Profile | Dietary Type |
| Pakistani Courgette Curry | Courgettes (Zucchini) | Spicy, earthy, tomato-based | Vegan, GF |
| Indian Lauki Curry | Bottle gourd | Mild, creamy | Vegetarian |
| Mediterranean Zucchini Stew | Zucchini | Herby, olive oil-based | Vegan |
| Thai Zucchini Curry | Zucchini + coconut milk | Sweet-spicy, aromatic | Vegan |
Tips & Variations
- Don’t overcook: Courgettes should be tender but not mushy.
- Oil separation is key — —itans your masala is well-cooked.
- Add potatoes or peas for a heartier curry.
- For extra richness, stir in a spospoonful coconut milk at the end (fusion twist).
- Avoid adding water — —theurgettes release moisture as they cook.
- For a smoky flavor, sprinkle a bit of garam masala right before serving.
Ingredient Table for Courgette Curry
| Ingredient | Amount | Purpose |
| Courgettes (Zucchini) | 3 medium, chopped | Main vegetable |
| Onion | 1 medium, chopped | Base of curry |
| Tomatoes | 2 medium, chopped | Adds body and tang |
| Ginger-Garlic Paste | 1 tbsp | Depth and aroma |
| Cumin Powder | 1 tsp | Earthy flavor |
| Coriander Powder | 1 tsp | Warm spice balance |
| Turmeric Powder | ½ tsp | Color and subtle flavor |
| Red Chili Powder | ½ tsp (adjust to taste) | Heat |
| Salt | To taste | Flavor balance |
| Green Chilies | 2 sliced | Spicy aroma |
| Fresh Coriander | Handful, chopped | Garnish and freshness |
| Cooking Oil | 4 tbsp | Frying base |
| Lemon Juice (optional) | 1 tsp | Bright finish |
FAQ’s
Q: Can I make this curry without onions and garlic?
Yes! Simply increase tomatoes slightly and add a pinch of hing (asafetida) for depth.
Q: Why is my curry too watery?
Courgettes release water; cook uncovered at the end to dry it themt.
Q: Can I use yellow zucchini?
Absolutely, it works the same — —andds color to your dish!
Q: Is this recipe freezer-friendly?
Yes, it freezes well for up to 2 weeks. Reheat on a pan to retain texture.
Q: What if I want it milder?
Reduce chili powder and skip green chilies — —it’llill taste great.
Nutritional Info (Per Serving – Approx.)
Calories: 140 kcal
Carbs: 10 g
Protein: 3 g
Fat: 10 g
Fiber: 2.5 g
Sugar: 4 g
Sodium: 320 mg
Closing / Call-to-Action
Now that you’ve mastered this easy Courgette Curry Pakistani-Style, make it part of your weekly meal rotation! It’s healthy, quick, and perfect for vegan or vegetarian families. Try it with homemade roti, and don’t forget to garnish generously with fresh coriander for that restaurant-style aroma. 🌿
Conclusion
This Pakistani Courgette Curry is proof that simple ingredients can make truly flavorful meals. With its gentle spices, tender zucchini, and rich tomato base, it’s the kind of comfort food that feels light yet deeply satisfying. Whether you’re a seasoned cook or a beginner, this recipe is your ticket to wholesome, authentic Pakistani home cooking.
